Good_Things_Magazine_AprilMay_2017

goodthingsmagazine.com 41

LEMON & LIME POSSET

WITH SESAME SHARDS

& BLUEBERRIES

Serves 4

INGREDIENTS

For the parmesan straws

• 200g ready-made, all-butter
  puff pastry


• 1 free range egg


• 2 tbsp fi nely chopped chives


• 3 tbsp fi nely grated parmesan


• 1 tsp white sesame seeds


• 1 tsp black sesame seeds


• pinch of paprika
  For the soup


• 800g asparagus (about 50
  spears), woody ends discarded


• 2 tbsp olive oil


• 2 medium onions, fi nely diced


• 1 small leek, cleaned and fi nely
  chopped


• 750ml chicken stock


• 6 small new potatoes, diced


• 150ml crème fraîche


• 1 tbsp fi nely chopped chives
  
  
  • salt and ground black pepper
    To serve
  
  
  • 30g butter
  
  
  • tips from the asparagus
  
  
  • handful of fresh chervil sprigs
  
  
  
  

METHOD

1. For the parmesan straws, place
   the pastry on a fl oured surface
   and roll into a 25cm square with a
   thickness of 3mm. Glaze all over
   with the egg, then sprinkle with
   the chives, parmesan, sesame
   seeds and paprika.


2. Refrigerate for 10 minutes then,
   using a long-bladed knife, cut
   into 18 long points (pictured left).
   Return to the refrigerator.


3. Preheat the oven to 190ºC.
   Transfer the chilled straws to a
   greased baking sheet, and bake
   for 12-15 minutes.


4. For the soup, chop the
   asparagus stalks into 1cm
   sections, reserving the tips
   for garnish. Heat the oil in a
   large, heavy-bottomed, lidded
   saucepan set over low heat,
   add the onion and leek, and
   cook, covered, until the onion is
   translucent and the leek is very
   soft. Do not allow to colour.


5. Place the stock in a large
   saucepan and bring to the boil.
   Add the asparagus tips, cook for
   3–5 minutes over a high heat until
   tender, then remove from the
   stock and immediately plunge
   into iced water. Drain and set
   aside to use as garnish.
   6. Add the potatoes to the
   stock and cook until tender.
   Remove from the stock, drain,
   and dice once cool. Set aside.
   7. Once the onion and leek are
   soft, add the chicken stock and
   asparagus stems to the frying
   pan. Cook for 10-12 minutes, or
   until the asparagus is just tender.
   8. Remove from the heat and
   set aside to cool. Using a stick
   blender, blending to a silky
   smooth consistency.
   9. To serve, reheat the soup
   thoroughly over a gentle heat
   without allowing to boil. Whisk
   in the crème fraîche and chives,
   and season to taste.
   10. Meanwhile, heat the butter
   in a large frying pan set over
   medium heat, add the diced
   potatoes and asparagus tips, and
   cook until thoroughly reheated.
   Pour the soup into pre-warmed
   cups or bowls, top with a spoonful
   of diced potato, a few asparagus
   tips and a sprig of chervil. Serve
   with a couple of the parmesan
   straws on the side.

W

ith dishes that should be fi t for

a princess (or, at least, the sister

of a princess), you can imagine

that guests of the Pippa Middleton

and James Ma hews wedding in May will be

enjoying fare that’s anything but simple. To give

your own guests a taste of what might be on the

menu, try these recipes from Carolyn Robb;

personal chef to Princes Charles, William and

Harry for over a decade.

ASPARAGUS & NEW POTATO

SOUP WITH PARMESAN STRAWS

Serves 4

The Royal

Touch by

Carolyn

Robb with

photography

by Simon

Brown,

published by

ACC Editions,

RRP £25

The Royal

Touch

Carolyn

photography

by Simon

published by

ACC Editions,

WED

AND

ROYAL -FED

THE

TOAST

Pippa has a penchant

for Nyetimber

Blanc de Noir

Tillington 2009

INGREDIENTS

For the posset

• 500ml double cream


• 110ml full fat milk


• 140g caster sugar


• 1 lemon, zest and juice


• 1 lime, zest and juice
  For the sesame
  caramel shards


• 115g caster sugar


• 60ml water


• 2 tbsp sesame seeds
  To serve


• 200g fresh
  blueberries

METHOD

1. For the posset, place
   the cream, milk and
   sugar in a medium
   saucepan, bring to
   the boil, then simmer
   for 3 minutes.


2. Remove from the
   heat and grate the
   lemon and lime zest
   into the cream mixture.
   Add the citrus juice,
   and stir well.


3. Divide the mixture
   between 6 ramekins
   or cups, set aside to
   cool, then refrigerate
   for 2-3 hours.
   4. Meanwhile, for the
   sesame caramel shards,
   line a baking tray with
   silicon paper.
   5. Place the sugar and
   water in a small, heavy-
   based saucepan set
   over medium heat.
   Stir to dissolve the
   sugar, then simmer
   until it turns a rich gold
   
   
   • keeping close watch
     as it will burn rapidly.
   
   
   
   
   
   
   6. Add the sesame
      seeds, then pour onto
      the baking tray in a
      thin layer. Set aside
      for about 15 minutes
      to harden, then break
      it into small shards,
      and transfer to an
      airtight container.
   
   
   7. To serve, place each
      ramekin on a dessert
      plate, spike with a
      couple of the caramel
      shards and serve,
      accompanied by the
      blueberries.
   
   
   
   

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